Apricot Tart Cake Recipe - Apricot Meringue Crumb Cake - Heghineh Cooking Show
Apricot Tart Cake Recipe - Apricot Meringue Crumb Cake - Heghineh Cooking Show
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Baby weaning recipe - apricot & date polenta finger food
A quick and easy recipe guide for sweet polenta fingers - ideal weaning finger food for babies.
Fine cornmeal (polenta) makes a great soft ‘stick’ that can be held and mushed and easily gummed for young babies. You can make it simply with breast or formula and nothing else for a very first food, just like you might with baby rice. It’s much more nutritious than rice as it contains protein, iron, and vitamin A as well as carbohydrates. Or make it with dairy milk, cream, coconut milk, or any milk alternative.
Here we’ve made these little polenta stick using milk, cream, dates and apricots for a sweet taste. For babies under 8 months the apricots are best soaked to make sure they are soft and squashy enough for them. We like these fingers savory too, perhaps with cheese and fried onions, or spinach and grated red pepper.
For the finest polenta you use one part polenta to three of milk. Boil it in a pan until it has thickened and starts to lift off, then pour onto a dish to set. Once it’s cooled it can be eaten just as it is, or fried in butter for a richer flavor.
If you want a more detailed recipe please email us. info (@) guzzles.co.uk
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Apricot jam tart: the traditional, simple and delicious recipe!
INGREDIENTS
260g (1 ½ cups) of all-purpose flour
135g (½ cup) of cold butter
1 egg
zest of 1 lemon
120g (½ cup) of sugar
a pinch of salt
260g (⅔ cup) of apricot jam
METHOD
1. Whisk flour with sugar, salt and lemon zest. Grate cold butter into the flour mixture. Mix flour with butter using your fingers to form fine crumbs. Mix crumbs with egg until it starts coming together.
2. Form the pastry into a ball, wrap it in plastic, and let it sit in the fridge for 30 minutes.
3. Cut ⅓ of the pastry and set aside. Roll another ⅔ of the pastry and place the pastry sheet into an 18 cm pie pan. Poke the pie base with a fork and let it sit in the freezer for 15 minutes.
4. Use another ⅓ of the pastry and cut into strips—Intertwine strips as shown in the video. Freeze for 15-20 minutes.
5. Fill the pastry shell with apricot jam and carefully cover the pie with the top intertwined part. Remove any excess.
6. Bake the pie for 40 minutes at 180°C/350°F. Let cool down completely and brush with more apricot jam before slicing.
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Our third cookbook “Italia amore cucina” is out!
This edition is dedicated to Italian cuisine and will reveal all of Grandma’s secrets to create the perfect menu for any occasion!
Find it on Amazon ????
Quick & Easy Apricot Pastries, or Cookies
These are a very easy and lovely tasting little pastry treat. Like thumbprint cookies, filled with apricot jam, they are small and fairly perfectly formed. Ready to pop into the mouth at any time of day. It is difficult to stop eating them, I find.
Chapters/Time codes
0:00 Apricot Pastries
0:40 Ingredients
2:07 Making the dough
6:03 Preheat the oven
6:20 Shape & Fill the pastries
9:17 Bake the pastries
9:47 Taste test
Recipe:
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How to Make Giada's Apricot Oat Bars | Giada at Home | Food Network
Giada's Apricot Oat Bars make for the perfect on-the-go treat.
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Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home.
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Apricot Oat Bars
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 47 min
Prep: 12 min
Inactive: 1 hr
Cook: 35 min
Yield: 24 bars
Level: Easy
Ingredients
Vegetable oil cooking spray
Filling
1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
Crust
1 3/4 cups all-purpose flour
1 packed cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup (4 ounces) coarsely chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg, at room temperature, beaten
1 teaspoon pure vanilla extract
Directions
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
Filling: In a small bowl, mix together the jam and the apricots. Set aside.
Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.
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How to Make Giada's Apricot Oat Bars | Giada at Home | Food Network
apricot fruit tart dessert: disney tti